In a mixing bowl place cream cheese and beat until soft and airy (about 2 minutes on high with a stand mixer/200 strokes by hand). Add in eggs, heavy cream, lemon juice and rind, sugar, vanilla extract, salt and nutmeg. Mix until well combined. Butter glass or ceramic custard cups. Pour cream cheese mixture into the buttered cups. Place on a baking sheet to catch any spillage. Put the baking sheet in a preheated 425F/218C/Gas Mark 7 oven. Pour hot water to into the baking sheet to come part way up the custard cups (this is now a bain marie). Bake for 10 minutes. Lower heat to 350F/176C/Gas Mark 4. Sprinkle the custard tops with sugar and bake for another 10-15 minutes. The custard should be puffed and slightly browned. Remove from sheet pan and let cool. You can do this in advance. Place cooled flan in the fridge. Bring out to come to room temperature before serving.

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